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Croatian: Punjene Palaèinke




Source of Recipe


The best of Croatian Cooking by Liliana Pavicic and Gordana Pirker-Mosher


Recipe Introduction


Stuffed crepes (Punjene palaèinke)
"This type of crepe is found all over Europe with each region putting out its own variation. Whether savory or sweet, crepes Croatian style are magnificent! This particular dish is a main course when served with a salad, or an appetizer when served on its own."


List of Ingredients




¼ cup cooking oil
1 onion, finely chopped
½ pound ground meat
20 canned (19 ounces) plum tomatoes, peeled and chopped
salt and pepper to taste
1 tsp marjoram, oregano and thyme
10 crepes, store bought or homemade

For the topping
2 eggs, separated
1 ¼ cups Balkan-style yogurt or thick plain yogurt
¼ tsp salt
½ cup grated Parmesan cheese
½ tsp nutmeg


Recipe



Heat a skillet over medium-high heat with the oil and then sauté the onions with the ground meat adding about 1 Tbs water. Then add the tomatoes, salt, pepper, and marjoram and simmer until the liquid has evaporated. Fill the crepes with these ingredients and arrange seam side down in a buttered casserole dish.

Preheat the oven to 400°F. Beat the egg whites until soft peaks form and set aside. Mix the yogurt with the yolks, salt, cheese, and nutmeg. Fold in the egg whites. Pour over the crepes and bake for about 15 minutes.

Suggestions---

Buy ready-made crepes, though the homemade ones are much better.
Reduce the amount of oil. Use low-fat yogurt and reduce egg in topping by a yolk.